1. First make French old noodles, 175g high flour, 75g low flour, add 1g low-sugar yeast, 4.5g salt, add 185g water and mix well.
2. Ferment at room temperature to double, put in refrigeration overnight
3. Bread flour, whole wheat flour, water, salt, sugar, old noodles, whole wheat flour, stir with yeast
4. Knead until a thick film
5. Add butter and continue kneading
6. Knead out the film and ferment in warm places to double the size
7. Fry the bacon during fermentation
8. Exhaust the dough and divide into 3 parts, knead and proof for 15 minutes
9. Take one portion and roll it into a triangle, thick in the middle and thin in the triangle, and roll the dough evenly in three directions
10. The cheese and bacon are mixed and put in the middle of the dough
11. Take one side and fold inward
12. Fold the second corner inward again
13. The last corner wraps
14. Put the whole shape into the baking tray, and ferment it twice to double the size
15. Sprinkle mozzarella cheese on the surface after serving
16. Put it into the preheated oven at 190 degrees for 25 minutes
17. Baked
